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Heat Diffusing (Without a Heat Diffuser)

lamb_da_calculus May 2, 2012 08:26 PM

Soon I will be making the Thomas Keller Gazpacho recipe (http://www.epicurious.com/recipes/mem...). In the past I've made it without the glaze and would like to change that. However, the glaze requires a heat diffuser for the reduction process, and I don't have one (I'm an undergrad in college so I'm not going to buy one). How can I proceed without one?

Some sort of makeshift bain-marie was the closest thing I could come up with, but if anyone has better ideas I'd appreciate them.

Thanks much!

  1. f
    fourunder May 2, 2012 08:40 PM

    When I make tomato sauce and want to diffuse the heat....so there is no hot spot, I place the pot on top a cast iron skillet without worry of burning the contents.

    1. paulj May 2, 2012 09:10 PM

      I think this balsamic reduction could be made without a diffuser. I've made a red wine (and sugar) glaze without one. Just keep an eye on the simmer, and be prepared to stir it often when it thickens.

      1. Hank Hanover May 2, 2012 11:08 PM

        I have heard of people using balls of aluminum foil to elevate the pan and thereby diffuse the heat. Use a regular pan then put 4 or 5 foil balls in it. They don't have to be big... 1/2 inch to 3/4 inch balls.
        Lay the cooking pan on top of the foil balls. I suppose you could roll the foil in cigarette shaped cylinders, too.

        1. chowser May 3, 2012 04:56 AM

          I'd try in an oven. It's the easiest way to get an even temperature.

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